eating
The Great Chili Confrontation
Cooking the Gullah Way, Morning, Noon, and Night
Mrs. Sallie Ann Robinson is the Gullah Diva chef. Raised in South Carolina Gullah country on an island only accessible by boat, she is used to eating what can easily be farmed, hunted, or caught. At about one hundred fifty pages, this cookbook is divided into three sections: morning, noon, and night. They correspond with breakfast recipes, lunch recipes, and supper recipes. The beginning of the book has black and white photos of Gullah life. The Gullah are descendants of slaves in the Lowcountry regions of the United States, specifically South Carolina and Georgia.
Dinner for the Directors of the Philadelphia & Havre de Grace Tow-Boat Co.
The Philadelphia & Havre de Grace Tow-Boat Company hauled goods between the two cities. The Company's first annual report listed hardware, dry goods, coal, oil, hides, etc.
Trophic Relationships in the Marine Environment
All living things need energy to survive and thrive. Ultimately, all food energy starts with the sun (or, rarely, deep sea hydrothermal vents). Plants make their own food, through photosynthesis, from the energy of the sun. Things eat plants, and other things eat the things that eat the plants. And so on.
